Prawn, spring greens and coconut curry

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 30 minutes

Ingredientes

1 tsp tamarind paste

1 tsp chilli powder

1 tsp cumin seeds, ground in a pestle and mortar (or use ready-ground)

1 tsp ground turmeric

50ml hot water

2 tbsp oil for frying, e.g. vegetable or sunflower

2 bunches spring greens, tough stalks removed, leaves shredded

2 garlic cloves, finely chopped

400g (peeled weight) raw tiger or large prawns (defrosted if frozen)

2-3cm fresh ginger, peeled and finely chopped or grated

1 fresh chilli, finely chopped, use the seeds too if you like it hot

200ml water

150ml coconut milk

large handful fresh coriander, chopped

1 lime

Instrucciones

Put the tamarind paste in a small bowl with the chilli powder, ground cumin, turmeric and hot water. Stir well to combine and leave to one side.

Heat the oil in a large frying pan or wok, add the spring greens and garlic and stir-fry over a medium heat for a minute or two.

Add the prawns, ginger and fresh chilli and stir-fry for another 2 minutes.

Add the tamarind water, extra water and coconut milk, bring to the boil, reduce the heat and simmer for 2 minutes, until the prawns are cooked through.

Add the chopped coriander and season with salt to taste. Squeeze over a little lime juice to serve. Serve with boiled basmati rice.